Gluten-Free Honey Almond Cake with Raspberries, Orange, and Pistachios Recipe
This Gluten-Free Honey Almond Cake combines the rich, nutty flavor of almond flour with fragrant spices and fresh raspberries for a moist and elegant dessert. Enhanced with orange zest and a honey glaze, then topped with pistachios, it offers a delightful balance of sweet and tart with a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups (8 ounces) almond flour or almond meal, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine salt
Wet Ingredients
- 4 eggs, beaten
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, zested
Other
- 6 ounces raspberries
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter, then dust it with almond flour to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, baking soda, ground cardamom, ground ginger, and fine salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the beaten eggs, ⅔ cup honey, olive oil, and the zest of the orange until smooth. Pour this wet mixture into the bowl with the dry ingredients and stir gently just until a few lumps remain.
- Fold in raspberries: Carefully fold the fresh raspberries into the batter to avoid crushing them. Pour the batter evenly into the prepared springform pan.
- Bake the cake: Bake for 40 to 45 minutes, or until the cake turns golden brown and the center feels firm to the touch. Remove the cake from the oven and place it on a wire rack to cool to room temperature.
- Prepare orange-honey glaze: Slice the orange in half and squeeze out ¼ cup of fresh juice. Combine the orange juice with 1 teaspoon honey in a small saucepan and warm over medium heat, stirring until the honey is fully blended into the juice.
- Glaze the cake: While the cake is still warm, brush the orange-honey glaze evenly over the surface. This will soak into the cake, adding extra moisture and flavor.
- Serve: Once cool, slice the cake into 8 pieces. Plate each slice and optionally sprinkle with powdered sugar. Garnish with chopped raw pistachios for a crunchy texture and nutty finish.
Notes
- Make sure to use almond flour, not almond meal, if you want a finer texture; almond meal is coarser but still works.
- You can substitute olive oil with another neutral oil like avocado oil if preferred.
- Handle raspberries gently to keep them intact during folding.
- The springform pan facilitates easy removal and helps maintain the cake’s shape.
- This cake is best enjoyed within 2 days for optimal freshness.
- Optional dusting of powdered sugar adds a touch of sweetness and visual appeal.
- If you prefer a less sweet cake, reduce the honey slightly.
